Eating Healthy – Smoothies

I think I’m going to try to add more fresh fruits and vegetables to my diet next year.  These smoothies that I read about at Marcus Samuelsson’s website look like a great way to start.

• 1-2 bananas
• frozen peaches
• frozen mango
• a couple handfuls of spinach
• water
• ice (if desired)

Add enough water to blend and enjoy, that’s it

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Homemade iCcessories

I decided to try to make an envelope to protect my new iphone from scratches in my purse.  I used a double layer of felt fused together with heat activated fusing.  I added an old plastic card to the front to help protect the screen.  The top flips over is held closed with a strip of elastic.

I liked it so much that I made a larger version for an iPad too.

Lefse for Jul

Our Lefse Recipe

• 8 cups riced potatoes
• 1/2 cup butter – melted
• 1 cup whipping cream
• 4 tsp sugar
• 2 tsp salt
• 3 cups unbleached flour

Day 1:
Peel, rinse and cut 5 lbs of russet potatoes.  Place them into a large pot of salted water and boil until fork tender.  Drain them and run them through a Ricer and cool, uncovered overnight in the refrigerator – this will help them to dry a little which will make the finished lefse better.

Day 2: When your potatoes are cooled, mix in melted butter, cream, salt, sugar. When it is well mixed, add the flour. Once added, stir until the flour is worked in and then knead  in the mixing bowl until the mix comes together into a smooth dough.

When the dough is ready, use a 1/3 cup measuring cup to make patties so the size is fairly consistent. Shape each ball into a round patty

Turn on your lefse grill and let it heat to 450 degrees. Using a lot of flour, roll a patty into a 12-14″ round. This is easiest using a lefse pastry board and rolling pin, both with a special cover.

Slide a lefse stick under middle of the disc, lift gently it from the board, and move it quickly to the lefse grill (matching the edge of your lefse to the edge of the grill). Lay the disc down and unroll the folded over half by twisting the stick.

Let it cook for about 30 seconds (it should bubble up a bit) then, using the lefse stick, flip it over to cook the other side for 10-15 seconds.

From there simply transfer your lefse to lefse to a clean towel stacking them about 10 to 12 sheets high.

When your lefse is cool, fold them in half, then in half again and store in zip-top freezer bags. They will keep in the freezer for about 6 months.

The recipe and instructions were found at Lefsetime

Cinnamon Rolls or Ring

Rolls
1 cup milk
0.25 cups warm water
1 teaspoon pure vanilla extract
1/2 cups butter, room temperature
2 each eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
1 tablespoons instant active dry yeast
Cinnamon Filling
1/2 cup butter, melted or softened
1 cups brown sugar
2 Tablespoons ground cinnamon

Butter Frosting
2 ounces cream cheese, room temperature
0.25 cups butter, room temperature
1 cups powdered sugar
1 teaspoons pure vanilla extract

Directions:

1.  Combine all of the roll ingredients into a mixture with a dough hook. Knead for approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

2.  Butter a baking pan; set aside. After dough has rested, roll  the dough into a 15 x 12-inch rectangle. Brush with the butter and sprinkle the Cinnamon Filling  Starting with long edge, roll up dough; pinch seams to seal.

3. Use a sharp knife to cut the dough into 12 1″ pieces.   Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.

4.  Allow rolls to  rise in a warm place until doubled in size.  Bake in a regular oven at 350 degrees for approximately 20 to 25 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm.

FROSTING
In a large bowl, combine cream cheese and butter. Add powdered sugar and vanilla extract and well mixed and creamy. Spread on warmed cinnamon rolls.

*** new for 2016

after resting the dough and rolling out into a rectangle, use only half of each of the fillings.  Roll into a long tube and cut lengthwise.  Twist the two side with the open sides facing up and form into a ring.  Bake until golden.

Making the Gravlax

I’ve never tried to make Gravlax before, but it seemed like it might be a fun project and tasty too.  I think it will be ready for supper on Christmas with all of the relatives.  I hope they’ll enjoy it.

  • 1 pound fresh salmon fillet
  • 1/8 cup salt
  • 1/4 cup sugar
  • 1/2 bunch fresh dill
  1. Pat the salmon fillet dry and remove pin bones – mine strangely had none. Cut it into two parts of equal size.
  2. mix together the sugar and salt.
  3. sprinkle mix on each fillet and cover each with the dill fronds.  
  4. Add extra mixture and filp one fillet on to the other so the flesh-sides are together. Spread the rest of the mixture on both sides of the skin.
  5. I wrapped mine in parchment before the saran wrap to keep the plastic off of the fish.  It is now in the refrigerator under a couple of soda cans and I will be flipping it every 12 hours or so.

The Seven Days of Jul Cookies – Krumkake

These light and airy  cookies are fantastic filled with whipped cream.  They are my kids favorites.  Joe’s Grandpa used to make them every year for Christmas supper.

  • 3 whole eggs
  • ½ cup sugar
  • ½ cup melted butter
  • ½ cup white flour
  • 1 teaspoon vanilla
  • 1-1/4 teaspoons grated cardamom
  1. Beat the eggs and sugar until foamy
  2. Add the melted butter, flour, vanilla and cardamom.
  3. Preheat the krumkake iron over the burner and brush it with oil
  4. Put about 1/2 T of batter onto the iron and close, ours took about 20-30 seconds on each side, but it probably depends on the stove.
  5. Use a spatula to lift the finished cookies off of the iron and roll them around the cone shaper.


Special thanks to Laurie McKay at Beware the Rug for the recipe inspiration.

The Seven Days of Jul Cookies – Berlinerkranser

Wonderful, buttery little bites that are great with cup of chai (probably coffee too). Be careful not to overcook these cookies the first batch took a little while to brown and then were a bit dry.  After that I baked as directed and they are much better.

Recipe:

  • 2 Egg yolks – hard-boiled
  • 2 Egg yolks – raw
  • 3/4 cup Sugar
  • 1 cup Butter
  • 2 1/2 cups Flour
  • Egg White & Pearl Sugar for decoration

Method:

  1. Mix together the hard-boiled and raw egg yolks
  2. Add the sugar and whisk well
  3. Mix in the flour and softened butter alternately until it becomes a smooth dough
  4. Wrap in cling film and pop in the fridge for at least an hour
  5. Roll the dough out into thin sausages about 10 cm in length
  6. Form them into wreaths and place onto a baking sheet
  7. Brush with egg white and sprinkle pearl sugar on them
  8. Bake them at 350 degrees for 10-12 minutes or until golden
  9. Cool on a wire rack and place into an air-tight box

Thanks to Sarah at  A New Life In Norway

I tried rolling out the dough and pressing a few too. They are great – nicely crispy.